TraditionsDry fish of Formentera

A centuries-old culinary tradition in Formentera is that of the peixsec or dry fish. The fish of choice is skate that has been caught using nets and line fishing. Only large pieces are used, which are carved and then frozen for 48 hours to be marinated once defrosted in a mix of water and Ibiza salt. After a few days the fish is hung from a juniper tree to be dried in the sun and wind for seven days. Afterward the pieces are grilled, tenderised with a mace and broken into pieces to be preserved in olive oil. One of the most delicious recipes is the ‘ensalada payesa’, a salad with boiled potatoes, roast red peppers, onions and peixsec. The product can now be found in most supermarkets under the Peix Sec brand, founded by two local fishermen.